Potato soup with cream cheese

Ingredients for 8 servings:

• 2 kg potatoes, floury
• 2 liters of vegetable broth
• 300 g double cream cheese
• 2 garlic cloves, finely chopped
• 4 tbsp parsley, freshly chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

made quickly

Peel and dice the potatoes, and boil them in salted water until tender. Set aside half of the cooked potatoes. Pour vegetable stock over the other half, bring to a boil briefly, add the garlic cloves, and then puree. Add the cream cheese to the soup and melt over low heat, stirring constantly. Important: Do not let it boil again! Add the reserved potatoes, then season with salt and pepper. Serve sprinkled with freshly chopped parsley.